by Paula Deen
In that space of time marking the end of spring and the beginning of summer, something magical happens: strawberries! And believe me, you gotta get ‘em while the gettin’s good because those plump little darlings ripen faster than you can pick them. That’s why as soon as strawberry season arrives Michael and I hightail it out to a local farm, snatching them up faster than a duck on a June bug. Of course, I always get in a little trouble for filling my mouth instead of my basket (my stained lips are a dead giveaway), but I just can’t help myself.
Once we get home, Michael and I come up with all sorts of ways to use ‘em before we lose ‘em. Sure we could enjoy strawberries year round by freezing them or turning them into jam, but nothing holds a candle to eating farm-fresh berries on the spot. So I whip up sweet and delicate strawberry cake for us to share while Michael mixes some refreshing strawberry lemonade to wash it all down. Then we enjoy the sweet gifts of the season by sampling our wares while sitting on our porch swing beneath a Southern sunset, thinking how our life together is, in fact, the berry best!
I hope y’all enjoy all the berry best we have to offer this week! Strawberry Recipes galore can be found in our gallery. Strawberry Crepes from our food historian, Damon Lee Fowler, and everything you could possibly want to know about strawberries in Kitchen Basics. Our Kid’s Kitchen has Strawberry Banana pops that the kids are sure to want to help with. And, an amazing old Southern shortcake biscuit recipe, The Best Ever Southern Shortcake Biscuits, to pour your fresh strawberries over from Senior Food Editor, Libbie Summers. Finally, y’all will just die laughing when you read about the Culinary Coward attemptin’ my Strawberry Pretzel Salad. Fix yourself a big old glass of strawberry lemonade and cook yourself up a mess of berries! Happy Spring Y’all!